BR112017011625A2 - method, lecithin standardization method, and method for improving the rheology of a fat-containing confectionery - Google Patents

method, lecithin standardization method, and method for improving the rheology of a fat-containing confectionery

Info

Publication number
BR112017011625A2
BR112017011625A2 BR112017011625A BR112017011625A BR112017011625A2 BR 112017011625 A2 BR112017011625 A2 BR 112017011625A2 BR 112017011625 A BR112017011625 A BR 112017011625A BR 112017011625 A BR112017011625 A BR 112017011625A BR 112017011625 A2 BR112017011625 A2 BR 112017011625A2
Authority
BR
Brazil
Prior art keywords
rheology
lecithin
fat
improving
standardization
Prior art date
Application number
BR112017011625A
Other languages
Portuguese (pt)
Inventor
Sebree Bruce
Baseeth Shireen
Jadhav Swapnil
Original Assignee
Archer Daniels Midland Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Archer Daniels Midland Co filed Critical Archer Daniels Midland Co
Publication of BR112017011625A2 publication Critical patent/BR112017011625A2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
BR112017011625A 2014-12-02 2015-12-02 method, lecithin standardization method, and method for improving the rheology of a fat-containing confectionery BR112017011625A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462086556P 2014-12-02 2014-12-02
PCT/US2015/063474 WO2016090020A1 (en) 2014-12-02 2015-12-02 Methods of improving lecithin functionality and applications thereof

Publications (1)

Publication Number Publication Date
BR112017011625A2 true BR112017011625A2 (en) 2018-03-06

Family

ID=56092403

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017011625A BR112017011625A2 (en) 2014-12-02 2015-12-02 method, lecithin standardization method, and method for improving the rheology of a fat-containing confectionery

Country Status (13)

Country Link
US (1) US20170354162A1 (en)
EP (1) EP3226692A4 (en)
JP (1) JP2018500301A (en)
KR (2) KR20190097308A (en)
CN (1) CN107105678A (en)
AU (1) AU2015358591A1 (en)
BR (1) BR112017011625A2 (en)
CA (1) CA2969628A1 (en)
IL (1) IL252615A0 (en)
MX (1) MX2017007216A (en)
RU (1) RU2692928C2 (en)
SG (1) SG11201704446SA (en)
WO (1) WO2016090020A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019003128A1 (en) * 2017-06-27 2019-01-03 Van Eeden Petrus Jacobus Bird feed
US11179350B2 (en) * 2018-12-14 2021-11-23 Max Champie Nutraceutical compositions comprising C60 and Cox-2 inhibitor
ES2787974B2 (en) * 2019-04-16 2022-07-08 Healthy Food Iberica S L Solid vegetable fat product based on olive oil

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2849318A (en) * 1951-06-21 1958-08-26 Glidden Co Method of preparing dispersions of vegetal phosphatide fractions
US3440055A (en) * 1965-03-01 1969-04-22 Cleary Corp W A Novel lecithins and chocolate containing the same
US4127419A (en) * 1977-01-12 1978-11-28 Central Soya Company, Inc. Pan release agent
US4164594A (en) * 1977-05-25 1979-08-14 Carnation Company Lecithin based wetting agent
GB8324672D0 (en) * 1983-09-14 1983-10-19 Unilever Plc Phosphatide mixture
JPH0683633B2 (en) * 1987-04-08 1994-10-26 花王株式会社 Release oil composition for food
JPH02203928A (en) * 1988-12-23 1990-08-13 Asahi Denka Kogyo Kk Glycerophospholipid composition intensified in surface active action
JP2514711B2 (en) * 1989-04-15 1996-07-10 株式会社ロッテ Heat-resistant chocolate and method for producing the same
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
US5900251A (en) * 1996-06-10 1999-05-04 Breath Asure, Inc. Internal breath freshener and digestive aid
US5932275A (en) * 1998-03-31 1999-08-03 Nestec S.A. Palm kernel oil blends
HUP0401020A3 (en) * 2000-12-21 2005-09-28 Unilever Nv Food composition suitable for shallow frying comprising sunflower lecithin
AU2003254183A1 (en) * 2003-07-24 2005-03-07 Gargill, Incorporated Chocolate compositions
US20080241320A1 (en) * 2007-03-30 2008-10-02 Dsm Ip Assets B.V. Protective hydrocolloid for active ingredients
CN101611760A (en) * 2008-06-26 2009-12-30 威海清华紫光科技开发有限公司 The extraction of soybean lecithin and the production method of series of products thereof
CN101564080A (en) * 2009-06-03 2009-10-28 中国科学院山西煤炭化学研究所 Phospholipid with coordinative fatty acid ratio and preparation method thereof
JP5209148B1 (en) * 2011-08-29 2013-06-12 株式会社Ｊ−オイルミルズ Oil and fat composition and method for producing the same
CN102911200A (en) * 2012-10-16 2013-02-06 九三粮油工业集团有限公司 Method for improving flowability of plastic phospholipid at normal temperature
PL2911525T3 (en) * 2012-10-24 2020-05-18 Cargill, Incorporated Phospholipid-containing emulsifier composition

Also Published As

Publication number Publication date
IL252615A0 (en) 2017-07-31
RU2017120093A (en) 2019-01-09
RU2017120093A3 (en) 2019-01-09
SG11201704446SA (en) 2017-06-29
AU2015358591A1 (en) 2017-06-22
MX2017007216A (en) 2018-04-11
KR20190097308A (en) 2019-08-20
KR20170094262A (en) 2017-08-17
WO2016090020A1 (en) 2016-06-09
RU2692928C2 (en) 2019-06-28
CN107105678A (en) 2017-08-29
CA2969628A1 (en) 2016-06-09
EP3226692A4 (en) 2018-09-12
JP2018500301A (en) 2018-01-11
US20170354162A1 (en) 2017-12-14
EP3226692A1 (en) 2017-10-11

Similar Documents

Publication Publication Date Title
ES2821790T8 (en) Integrated stress pathway modulators
IL266265A (en) Functional chocolate
GB2528376B (en) Lubricant test method
BR112017011625A2 (en) method, lecithin standardization method, and method for improving the rheology of a fat-containing confectionery
GB201615753D0 (en) Diagnostic method
ES1119860Y (en) CANDY
UA36067S (en) PACKAGING-LABEL FOR CONFECTIONERY PRODUCTS
UA36768S (en) WRAPPER-LABEL FOR SWEETS
UA36760S (en) WRAPPER-LABEL FOR SWEETS
UA36764S (en) WRAPPER-LABEL FOR SWEETS
UA36765S (en) WRAPPER-LABEL FOR SWEETS
UA36761S (en) WRAPPER-LABEL FOR SWEETS
UA36766S (en) WRAPPER-LABEL FOR SWEETS
UA36763S (en) WRAPPER-LABEL FOR SWEETS
UA36762S (en) WRAPPER-LABEL FOR SWEETS
UA36767S (en) WRAPPER-LABEL FOR SWEETS
UA36208S (en) CONFECTIONERY PRODUCT
UA36171S (en) WRAPPER-LABEL FOR SWEETS
UA34046S (en) CONFECTIONERY PRODUCT
UA34047S (en) CONFECTIONERY PRODUCT
UA34124S (en) CONFECTIONERY PRODUCT
HUE054250T2 (en) Product assembling method
UA29978S (en) PACKAGING-LABEL FOR CANDY
UA33196S (en) CONFECTIONERY PRODUCT
TH1601001475A (en) Oil or fat for softening chocolate

Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 4A ANUIDADE.

B08G Application fees: restoration [chapter 8.7 patent gazette]
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B11B Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements